Lentil Moussaka

vegan and gluten-free Moussaka
Rich dish of lentils and eggplant for a vegan and gluten-free Moussaka

A classic Greek dish gets the wheatfree-meatfree treatment, to create a filling casserole loaded with hearty lentils, potatoes and eggplant. The flavors in this lentil moussaka are very traditional and you won’t even notice that there is no meat.

  • 5 big potatoes, peeled and chopped up
  • 4 cloves of garlic, minced
  • 1/4 cup olive oil
  • 1 big onion, diced
  • 3 tbs oregano, dried
  • 2 (15 oz) cans diced tomatoes
  • 2/3 cup dry lentils
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 eggplants
  • 2 small zucchini
  • 3 medium-sized tomatoes

Start off by cooking the potatoes along with the garlic in boiling water until they are nice and soft. Drain well (save that water), and mash up with the olive oil and about 1 to 2 cups of the cooking water. You want the potatoes to be pretty smooth and creamy. Set that aside for later

In a little bit of oil, saute the onion and oregano for a few minutes. Then mix in the diced tomatoes, lentils, bay leaf, cinnamon and 2 to 3 cups of the potato cooking water. If you don’t have that much left, use regular water to make up the extra liquid. Turn the heat down to a simmer, and let it cook for about 45 minutes. The lentils should be just tender.

While that is cooking, slice up the eggplant, zucchini and tomatoes. Now is also a good time to start the oven preheating to 350F. When the lentils are done, remove the bay leaf and the cinnamon stick. Use a stick blender to puree the mixture until combined but still a bit chunky.

Now you’re ready to pull it all together. Grease a deep 13×9 baking dish, and pour in about 1 1/2 cups of lentil mixture. Spread it out evenly, then add a layer of eggplant, zucchini and tomato slices. On top of that goes another 2 cups of lentil mix, and then a layer with about half your mashed potatoes. Top with more layers of lentils and veggie slices, ending off with a final layer of potatoes on top.

Pop your vegan moussaka into the oven, and bake for about 90 minutes, or until the top of the potatoes is nicely crisp and browned.

You’ll be able to serve at least 10 people with this gluten-free and vegan moussaka recipe. Great for a big family, or if you like to have leftovers (this heats up great the next day)

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